Grill the peppers skin side down over the barbecue for about 5 minutes until charred.

Remove the peppers, place them in a bowl and cover with cling film. The steam will make them easier to peel.

After 2 minutes, remove the cling film and peel the skins off the red peppers. It doesn’t matter if a few bits are left on.

Slice the peppers into 1cm strips and combine with the chopped rosemary, basil, garlic and extra virgin olive oil.

Brush the sausages with sunflower oil so they don’t stick to the grill. Cook the chorizo sausages for 15 minutes over white-hot coals, turning occasionally so that they cook evenly through and don’t burn on any one side.

Once cooked, remove the sausages from the barbecue and allow to rest for a minute before cutting them in half lengthways.

Slice open the ciabattas and spread a teaspoon of mayo on each top half. Lay the chorizo out first on the bottom half, followed by the red peppers and a handful of rocket leaves.